Sweet Potato Corn And Kale Chowder Recipe

Recipe By Slurrp

This Sweet Potato Corn and Kale Chowder is a hearty and comforting soup that is packed with nutritious ingredients. The sweet potatoes add a natural sweetness, while the corn and kale provide a satisfying crunch. The chowder is made with a creamy base, flavored with onions, garlic, and thyme. It is a perfect dish for a cozy dinner or a warm lunch on a cold day.

4.7
19 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
Sweet Potato Corn And Kale Chowder
plan
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ingredients serve

Ingredients for Sweet Potato Corn And Kale Chowder Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Sweet Potatoes, Peeled And Diced
  • 0.33 cup Corn Kernels
  • 0.17 teaspoon Dried Thyme
  • 0.67 cup Vegetable Broth
  • 0.67 cup Kale, Chopped
  • As required Salt And Pepper To Taste

Directions: Sweet Potato Corn And Kale Chowder Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add sweet potatoes, corn, and thyme to the pot. Stir well to combine.
  • STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until sweet potatoes are tender.
  • STEP 4.Using an immersion blender, blend about half of the soup until smooth. This will help thicken the chowder.
  • STEP 5.Add kale to the pot and cook for an additional 5 minutes, or until kale is wilted.
  • STEP 6.Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

  • For a creamier chowder, you can add a splash of coconut milk or heavy cream.
  • Feel free to add other vegetables like carrots or celery for extra flavor and texture.
  • If you don't have an immersion blender, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder on the stovetop over low heat, stirring occasionally.
  • Serve the chowder with crusty bread or a side salad for a complete meal.
Nutrition
value
391
calories per serving
14 g Fat36 g Protein27 g Carbs10 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    36g
  • Carbs
    27g
  • Fiber
    10g

MacroNutrients

  • Carbs
    27g
  • Protein
    36g
  • Fiber
    10g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    230mg
  • Iron
    4mg
  • Vitamin A
    3319mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    201mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    162mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    147mg
  • Manganese
    < 1mg
  • Phosphorus
    353mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp